Filled Omelet

Five ingredients mixed into three eggs, cooked French-style, and on the plate in 15 minutes flat. Bacon, cheddar, sour cream, and snipped chives all go right into the egg mixture before it hits the pan, so every fold is loaded with flavor.

The sour cream is the ingredient that sets this apart from a standard bacon and cheese omelet. It makes the eggs richer and slightly tangy, and it melts into the curds as they set, giving the whole thing a creamier texture than eggs alone.

Cook this like a French omelet: butter in a hot pan, eggs in, and keep everything moving. Shake the pan and push the edges toward the center so uncooked egg flows underneath. The outside should be barely set with no color, and the inside should still be soft and slightly runny when you fold it. The residual heat finishes the cooking on the plate.

Chef Tips

• Mix the eggs only slightly. A few streaks of white in the cooked omelet look better and taste more interesting than a uniformly mixed egg
• Use pre-cooked, crumbled bacon so it’s ready to go. Cold bacon straight from the fridge works fine since the pan heats it through
• A nonstick pan is a must for French omelets. Stainless steel will frustrate you

Variations

• Swap cheddar for Gruyere or Swiss for a more classic French flavor
• Add diced mushrooms sauteed alongside the bacon for an earthier omelet
• Use cream cheese in place of sour cream for an even richer, denser filling